2x packs Beef Rib Trim

Our Beef Rib Trim is fast becoming an institution with our customers. In fact, it's our most popular slow cook cut. Beef Rib Trim can be quickly seared or slow cooked for deep, delicious flavours, and makes for rich, glossy stews thanks to its wonderful marbling.

Head Chef's Tip: If you prefer a stew with lots of flavour but less fat, why not try preparing your Beef Rib Trim casserole the day before? Once cooked, leave to cool completely and store in the fridge overnight. Then, before re-heating, you can lift off the excess fat which will have solidified on the top. Try my classic Daube de Boeuf here

Head Butcher's TipOn our signature banquet roast, the 5-Bone Rib, these fat fingers of meat are tucked in between the rib bones. When we butcher this cut for our Ribeye Steaks, these parts end up spare. We actually used to put them into our beef sausages, until the famous chef, Albert Roux, came to visit us and asked us what on earth we were doing! We packed up some of these rich, fatty, tasty chunks and sent them to him for his Daube de Boeufand now you can enjoy the very same cut yourself.

Prepare the Meat: At least 30 minutes before cooking, remove the defrosted meat from its packaging and pat dry with kitchen paper. Allow the meat to come to room temperature. Pre-heat the oven to 140°C-160°C/275-325°F/Gas 1-3. About one third of the meat weight gives you the weight of vegetables needed. Try onions, carrots, celery and leeks.

Sear for Flavour: Heat a large ovenproof pan on a high heat, add a little oil and sear the meat until nicely browned all over. For stews and casseroles, sear the small pieces of meat in batches, to make sure they are evenly browned all over. Do not burn the meat as it makes it taste bitter. Then take out the meat and sear the vegetables until nicely caramelised.

Add the Liquid: After searing the vegetables, place the meat back in the pan. Add wine, stock or a mixture, and herbs such as bay leaf, peppercorns or cloves. Make sure that the liquid covers at least a third to a half of the meat and bring gently to the boil on the hob. This is known as Èdeglazing'. Avoid boiling too quickly as this can make the meat stringy.

The Cooking Process: Cover with a lid and transfer into the preheated oven, or continue to simmer gently on the hob at a very low temperature. For the perfect braise we recommend using the oven method as the process is more gentle and the meat does not stick to the bottom of the pot as it can with the hob method. Check from time to time and top up with liquid if needed.

Test the Meat: Cooking times vary depending on the cut and your oven. As a rule of thumb, you should check casseroles after 1 hour and at regular intervals thereafter. The easiest way to check joints is to use a meat fork, inserted into the thickest part of the meat. The fork should go in and out easily. With stews and casseroles, simply take a piece out and taste it.

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